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Noodle House's Caramelized Beef Ramen

Here's How to Make 1 of Noodle House's Best Dishes at Home

Obsessed with Noodle House? Here's the secret to one of their tastiest dishes, the Caramelized Beef Ramen.

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Enjoy!

Caramelized Beef Ramen

Noodle House

Noodle House's Caramelized Beef Ramen

Ingredients

  1. 120g Flank Steak (Sub Recipe)
    10ml Teriyaki Sauce (Sub Recipe)
    40g Curried Carrots (Sub Recipe)
    5ml Frying Oil

    40g Carrot

    40g Shiitake Mushroom

    100ml Roasted Duck Soup Base (Sub Recipe)
    200g Ban Mien Noodles
2g Dashi Powder

    0.5 Unit Soft Boiled Egg (Sub Recipe)
    2g Shichimi Mix (Sub Recipe)
    3g Coriander

    10g Red Chili

    3g Mint Leaves
  1. FOR THE TERIYAKI SAUCE:
    500ml Light
    400g Soy Sauce Honey
    100ml Water
    80g Ginger Puree (Sub Recipe)
    50g Palm Sugar
  1. FOR THE CURRIED CARROTS:
    500g Carrot diced, 2 cm x 2 cm
    10g Curry Powder
  1. FOR THE ROASTED DUCK SOUP BASE:
    10,000ml Water
    500g Red Onion
    100g Ginger
    100g Garlic
    80g Coriander
    40g Chicken Stock Powder
    90g Salt
    20g White Sugar
  1. FOR THE SOFT BOILED EGG:
    1 Whole Egg
  1. FOR THE SHICHIMI MIX:
    5g Sea Salt
    5g Shichimi Togarashi
    5g Furikake Seasoning
  1. FOR THE GINGER PUREE:
    250g Ginger peeled
    250ml Frying Oil

Directions

FOR THE FLANK STEAK:

  1. Trim off silver skin from flank steak.
  2. Slice against grain in 10 gm slices.
  3. Arrange evenly on GN pan, not overlapping.
  4. Place in oven and cook for 2minutes and 30 seconds.
  5. Remove from oven and follow proper cooling and storage procedure.

FOR THE TERIYAKI SAUCE:

  1. Place all ingredients into a pot and bring to
    simmer.
  2. Simmer until there is 750ml of liquid (25 percent reduction).
  3. Remove from heat.
  4. Follow proper cooling and storage procedures.

FOR THE CURRIED CARROTS:

  1. Mix carrots and curry powder thoroughly on
    baking tray.
  2. Place in oven for 10 minutes until carrots start
    browning.
  3. Remove from oven and follow proper cooling
    and storage procedures.

FOR THE ROASTED DUCK SOUP BASE:

  1. Place duck in G/N pan. Place in oven for
    7minutes.
  2. Remove from oven. Add water and duck
    bones (enough to be just below surface of the
    water) to stock pot.
  3. Add Red Onion, Ginger, Garlic, Coriander,
    Salt and Sugar and bring to a boil.
  4. Reduce to a simmer (stock should simmer at
    approx. 95-970C). Simmer for 1 hour 30
    minutes.
  5. Add Chicken Powder and simmer for
    additional 30 minutes.
  6. Remove from heat and place in blast chiller
    until cooled.
  7. Remove from blast chiller, pour ALL contents
    into clean container, cover, label and place in
    chiller for minimum 24 hours.
  8. After sitting for 24 hours, skim fat from surface
    and strain into new container.
  9. Follow appropriate cooling and storage
    procedures.

FOR THE SOFT BOILED EGG:

  1. In a clean pan, bring the water to a gentle
    boil.
  2. Carefully add the eggs so the shells do not
    crack.
  3. Set the kitchen timer for 7 minutes.
  4. Prepare a large container of ice and water.
  5. Once timer goes off, remove eggs and place
    immediately into iced water.
  6. Allow the eggs to cool completely.
  7. Carefully peel the eggs to remove all shell but
    not damage the white.

FOR THE SHICHIMI MIX:

  1. Mix sea salt, togarashi and furikake in a clean
    dry bowl.
  2. Follow appropriate cooling and storage
    policies.

FOR THE GINGER PUREE:

  1. Blend ingredients.


Image Source: Noodle House
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